Recipe

Servings: 4 tacos (2 each) + 12 tortillas

Prep Time: 30 minutes

Cook Time: 20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

Ingredients for the tortillas:

• 2 cups masa harina
• 1 ⅓ cups warm water

Ingredients for the fish tacos:

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mexican oregano
• 1 teaspoon chili powder
• 1/4 cup avocado oil, plus more for cooking
• 2 pounds skinless halibut filets, cut into 8 – 2 inch wide strips (or another flakey white fish such as mahi mahi or cod)
• 2 fresh pineapple rings, 1 inch thick (omit if low-carb)
• 1/4 of a small purple cabbage, finely shaven
• 1/4 of a small green cabbage, finely shaven
• 1/2 small red onion, thinly sliced
• 2 tablespoons fresh cilantro, leaves and stems, roughly chopped
• 4 tablespoons freshly squeezed lime juice, divided, plus more to taste
• ½ cup Greek yogurt, sour cream or crema
• 1 tablespoon hot sauce
• 8 corn tortillas, to serve (use lettuce wraps for low-carb)
• sea salt, to taste
• freshly ground black pepper, to taste

Procedure:

1. To make the tortillas: combine the masa harina and warm water. Add water a little bit at a time, until the mixture resembles play-doh (wet enough for the dough to stick to itself, but dry enough that the dough does not stick to your hands). Knead to blend well and form dough into a ball. Let the masa rest for 5-10 minutes.
2. Form balls about 1-1 ½ inches in diameter. Cover the masa balls with plastic wrap or a kitchen towel to prevent them from drying.
3. Roll out dough or press each ball between 2 sheets of plastic or wax paper to form a 6 inch circle. Carefully peel wrapping from tortilla.
4. Heat an un-greased skillet to medium-high. Cook tortillas for 30 seconds or until lightly browned or until edges start to dry. Flip tortilla and cook the other side for 1 minute. Cook tortillas to desired doneness. Keep tortillas warm in a tightly covered container or wrapped in a clean kitchen towel, until ready to build the tacos.
5. To make the fish tacos: Preheat a grill pan or cast iron skillet over medium heat.
6. In a small bowl, stir together the cumin, coriander, oregano, chili powder, ½ tablespoon of salt and ¼ cup of avocado oil to make a paste
7. Gently rub the pieces of fish with the spice paste, coating all sides; set aside.
8. Drizzle the pineapple rings with a bit of oil and place on the grill pan or cast iron skillet on high heat. Cook for 2 minutes per side, until lightly charred. Remove from the heat.
9. Dice the pineapple, cutting around the core, and place in a large bowl along with the purple and green cabbages, red onion, 2 tablespoons of lime juice, cilantro and ½ tablespoon of salt. Stir to combine and set aside.
10. In a small bowl, stir together the yogurt, hot sauce and remaining lime juice and season to taste. Add more lime juice as needed.
11. Place the fish filets on the pan over high heat and cook for 3-4 minutes per side, or until cooked through.
12. Build the tacos by adding the cooked fish to the bottom of a warm tortilla then top it with the cabbage slaw and a drizzle of the spicy yogurt.